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Export 20 ingredients for grocery delivery
Step 1
Heat oil in a large pot over medium high heat.
Step 2
Add onion, carrot, and celery along with a couple pinches of salt and pepper.
Step 3
Cook, stirring occasionally for 8 minutes.
Step 4
Stir in garlic, ginger paste, curry powder, cumin, turmeric, and a couple pinches of salt and pepper.
Step 5
Reduce heat to medium and cook, stirring frequently, for about a minute.
Step 6
Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
Step 7
Stir in a splash of veggie broth to deglaze the pan, scraping the yummy bits off the bottom.
Step 8
Add chickpeas, potatoes, lentils, coconut milk, vegetable stock and water.
Step 9
Stir to combine add bay leaves, along with a couple pinches of salt and pepper.
Step 10
Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
Step 11
Turn heat to low or medium low and simmer gently for 15-18 minutes or until the potatoes are fork-tender. Add lime juice and stir in kale until wilted. Season to taste with salt and pepper.
Step 12
Garnish with fresh cilantro or parsley and enjoy!
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